Assistant Manager

Sonic Corp.; Wyoming (MI); On-site; USD 36,000 - 52,000; Full time

Job summary

Sonic Corp. is seeking an Assistant Manager to help direct drive-in operations and staff during shifts. You will oversee guest service, set performance standards, and ensure smooth daily execution in a fast-paced environment.

Responsibilities include staffing, opening/closing duties, handling guest and employee concerns, maintaining costs, and enforcing company policies. The role requires at least six months of restaurant management experience and strong leadership abilities.

Qualifications

• Restaurant or retail management experience
• Ability to lead and coach during shifts
• Knowledge of labor laws and safety regulations
• Strong communication and problem-solving skills

Responsibilities

• Train, manage, direct, coach, lead, and assign drive-in employees during shift
• Lead drive-in operations to provide an optimal guest experience
• Manage staffing levels during shift
• Perform opening and/or closing duties
• Handle guest issues and employee concerns during shift
• Monitor costs and inventory during shift to maximize efficiency and quality
• Assist with record-keeping and compliance with policies
• Perform station duties as needed to meet standards
• Maintain sanitation and cleanliness
• Maintain regular attendance
• Move and stock food products up to 50 pounds
• Perform other duties as assigned

Skills

Shift management

Staff supervision

Customer service

Communication skills

Problem solving

Tools

POS systems

Inventory software

Job description

Position: Assistant Manager

Immediate Supervisor: General Manager/Operating Partner

Status: Nonexempt

Position Summary:

This position assists with the leading and managing of the drive-in's operations and employees during an assigned shift.

Essential Job Duties:

• Train, manage, direct, coach, lead, and assign drive-in employees during shift
• Lead and manage drive-in operations during shift to provide an optimal guest experience
• Manage staffing levels during shift
• Perform opening and/or closing duties
• Handle and properly escape guest issues/concerns during shift
• Handle and properly escape employee issues/concerns
• Monitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer service
• Assist with preparation and maintenance of drive-in records
• Comply with and enforce all company policies, procedures, and operational standards
• Ensure compliance with all applicable federal, state, and local laws
• Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards
• Perform regular cleaning and sanitation duties - including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease - pursuant to operational standards
• Regular attendance

ADDITIONAL DUTIES:

• Move and stock food product weighing up to 50 pounds
• Perform other job-related duties as assigned or required

Time/Shift Expectations:

Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Experience
• At least six months of restaurant management experience or one year of retail management experience
• Experience running a restaurant shift without supervision
• Knowledge/Skills
• General restaurant or retail knowledge
• Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.)
• Knowledge of federal, state, and local health and safety laws and regulations
• Basic computer, math, and reading skills
• Effective verbal and written communication skills
• Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills

Work Environment:

Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions